Cilantro vs. Coriander, and The Verbal Bloodbath That Ensued. – The Everywhereist 🙂 Cleo2670 I was taking Asian cooking classes while living in SF because, well because I suck at cooking. Anywho, we made this great recipe in my Thai class with stuffed calamari in a green curry sauce. Absolutely delicious. I of course set off to make this for my hubby and headed off to Clement Street (THE place for Asian groceries … my favorite was always Happy Grocery … gotta love that name). One of the main ingredients is ‘fresh coriander.’ Seemed simple enough right? WRONG! After attempting to speak half broken English with the guy in the vegetable section of Happy Grocery I was completely confused. He just stared blankly at me then turned grabbed the cilantro and handed it to me. I politely handed it back and repeated FRESH coriander. He picked it up again and handed me the Cilantro. WTF! I finally gave up after several rounds of this and bought the Cilantro and headed home.

Once home I looked up coriander in my spice book The Complete Book of Spices (yes it is sad that I have a book on spices, but maybe next time I’ll read it first before yelling at the poor grocery guy). The book showed coriander as the dried seed and cilantro as the fresh leaf … and thus FRESH coriander was the stem of the plant. WTF and BTW while my husband loved this dish has begged me to never make it again in the house. The stuff calamari is steamed first before adding to the curry and makes the entire house smell like toe cheese even after all windows have been opened for more than an hour with 40 mile an hour winds. GreenWyvern It’s just as well you didn’t start referring to courgettes as zucchinis. Then would really have been a battle. Dena I was recently in Scotland and was scared to try the “courgettes” I saw on several menus, fearing they were using a French word to hide something nasty… escargot = snails… courgettes = chicken butts. Finally it was revealed by a very nice and cultured young Scots woman that they were in fact, zucchinis.

To which I asked, “why don’t you call them zucchinis?” and she replied, “because no one wants to order a vegetable”. darran311 They are called courgettes. As a chef ive heard zucchini used but never knew what one was ive just learned another example of american awkwardness but at least itll help with understandings etc. 20 years in kitchens and I never knew zucchini was just another way to describe courgette. Then it took long enough to realise americans call sweet potatoes yams when they are from a completely different family of plants known as morning glory Mike That might explain why when I tried shopping for cilantro in Ireland, it turned into a carnival sideshow of perplexed faces. That aside, I still cooked my Irish cousins quesadillas, which they had never had before. Despite the lack of cilantro zing, there are at least 5 people in the world who think I’m a gourmet. Erica I have been wondering what the difference was for YEARS! In retrospect, I could have looked it up, but it wouldn’t have been as good as learning the difference via funny story.

A lot of Japanese people can’t eat “coriander” so I’d assume that “cilantro” was totally fine and serve it to them. No one’s complained yet, but I don’t know if that’s out of politeness or the placebo effect. laura This explains so much! In French they called it coriandre (which is just like coriander), and I was convinced that it wasn’t cilantro as we have something called coriander in America too! But I cooked with it anyway. Basically the British are just way more French than we are (as aubergine is also French for eggplant). Great story by the way, it made me laugh. James errr. eggplant is a colo(u)r (dark purple) :p Perhaps it might be better to say eggplant is an american translation of aubergine…or melongene, garden egg or guinea squash or brinjal. Sillyness asside. Eggplant came from a european effort to grow em that didn’t result in the eggplant you know and love. It resulted in a fruit that looked like eggs….because they were white. Hence the name.

How this got translated to a purple colo(u)r (since it described “a plant that bore white fruit”) is anyone’s guess. …and aubergine isn’t a french word it has western Mediterranean origins melongene….eastern Mediterranean origins jus’ sayin, in a british accent that you will struggle to argue with darran311 Eggplant is just american for aubergine then ? This is all just to confuse matters and cause arguments I think because there was nothing wrong with the way things were originally named and then people run round using all these inaccurate terms instead Meghan Hilarious!!! I just had a subdued argument (because we were at HER bridal shower) with a friend about this! When she said coriander and cilantro were the same thing, I just looked at her with one eyebrow cocked and said, Okay…. Andi Is that the Cilantro on Tottenham Court Rd? I went by that restaurant almost everyday and never tried it, glad I didn’t now. I’ll have to bring this argument up to my British friends, never really thought about it before, I always assumed they were 2 completely different things..cilantro and coriander, who knew? Betty Rage fingers! Snort!

Churgle! I love you so much Everywherist. I had to forward this to my Brit friend and now we’re arguing about taxicabs and hire cars which is great fun. He is SO wrong! James where do you stand on minicabs 😉 Sven Raphael Schneider The American way is indeed way less confusing but in Germany, it everything is called Coriander as well. Fortunately, the new world comes up with innovative neologisms on occasion ;). Molly we encountered this when we first moved to London — took a good two weeks to find cilantro. we felt incredibly stupid once we figured out that we’d been staring at it for almost a half hour, trying to figure out what the coriander was. i can’t say i ever got in a fight about it though. i also remember distinctly that oregano is pronounced o-re-GAN-o, like origami. i couldn’t understand the poor bloke, had to have him repeat it three times before i caught on. and i believe Cilantro the restaurant is fairly new… there were absolutely none in London three years ago. i was there two months ago and noticed it for the first time.

Cherina | Quiet Wanderings This article still has me in stitches. I am Australian and, we too, call it coriander. I am living with an American guy right now and we have this ‘discussion’ every time I cook with coriander…which seems to be often. He can’t get his head around our word either. “Why? Why would you call it that?” he says. Should I even mention the the whole boot/trunk and bonnet/hood fiasco! I travel a lot so my theory is…when in Rome…etc Michael Laughed and laughed. YOu can call it whatever you want: “Coriander” “Cilantro” “Chinese Parsely” “Mitsuba”, etc. It’s wretched in every language and by every name. Cheerio ! LilMil Oh i can definately vouch for your British friend. Here in Australia we too call it coriander – all of it. And we are almost always referring to the fresh stuff. Katherine See Calacday Hi Everywhereist! I am amused that two English-speaking people, an American and a Brit, could argue so much about an herb. And add another word “herb” pronunciation.

Being a Filipino, with English as a second language, I find it strange that such incidents happen. I thought the differences are only “lift” and “elevator”, “biscuits” and “cookies”. Well, it is a nice story and very enlightening. Now my vocabulary has increased. Have a good day! Steve Years ago (the 70s) nobody that I knew in the Pacific NW knew about cilantro, but coriander seeds were used in baking, I believe. So, linguistically, it’s natural that it would come into American English as cilantro because most people I know were introduced to the fresh hhhhhherb through Mexican or Latin American cooking. They didn’t get the connection between the two. I mean, how many people actually ever see the seeds on a plant in their garden? They might see them in a McCormack’s bottle, though. I lived in Hawaii for a time and knew it as Chinese parsley and tried to convince my brother in Oregon to put it in his chili con carne recipe. He went to Safeway looking for Chinese parsley and came back with bok choi (for crying out loud, plus he still puts bok choi in his chili, wth).

I live in Costa Rica now and it’s called “culantro” which makes me laugh because culo means ass and antro in some places like Mexico means a dive as in a scuzzy bar. Anyhow, there’s another version here in CR called culantro coyote (coyote ass dive bar?), which doesn’t even look like cilantro or culantro at all. The joys of language — it changes through people’s ignorance as much as anything else. Everywhereist I laugh every time I see the word “culatello”. Even though I realize it’s supposed to be cut from that part of the pig. 🙂 Frank in FIGTREE NSW Near Sydney Australia It doesn’t matter what you call it. It stinks. (See “stink bug”) Reminiscent of cat pee. Smells soapy sometimes. Overwhelmes the flavour of the food being served with it and generally is a waste of space on my plate. Why oh why has it become politically correct to like this stuff in recent years. OK it was used in hot countries for many years but, apart from the Spanish and Scandinavians (UUH) not so much in Europe generally until recently and NEVER in British cooking.

That’s my story and I’m sticking to it!! Kitty If it makes you feel better, the same happens with Spanish language. My husband is a spaniard and I’m an argentinian and we have this kind of argument every single day. Kayleigh I was looking up a recipe for a different Miso soup and noticed the word cilantro. I had NO idea what it was, not being a particularly avid cook. I Googled it to find this, well, astonishing realisation. I suppose we do have quite a few words different to one another, but I didn’t realise it went quite so far. And the herb! HA! I thought it only in video games did they say ‘erb. Although a fair few of our ilk are in the disuse of ‘h’, many of us still find it to be an important letter. Some of your spellings make some sense to me, ‘Draft’ (as in an alcohol) as ‘Draught’ (our variant) seems ridiculous. However, I don’t quite understand the exclusion of the letter ‘U’ in some words. That’s beyond me. LOVED YOUR BLOG. Randomguy Coriander in Australia where I live too.

Never heard of cilantro until I was watching an american cooking show. Its funny that you associate it with mexican cuisine as that country is on your border, for we actually associate it with south east asian cuisine because of that regions proximity to us. Expat Bwahahahaah. This whole stream is cracking me up! Why do the Brits say FILLet instead of filet?? As an American living in Amsterdam I’ve been searching for cilantro for two years but had to use coriander instead because it was all i could find. Hahaha it was the same damn thing and I didn’t even know it! James if they are “cockney barra bois” they probably drop the t as they tend to get silenced kevos its coriander my American friends. Frankley i find it hard to accept any culenry argument from those whos countrymen invented bolony! Also can u stop calling Jelly- Jello. Minced beef – ground beef. And my biggest gripe: I dont mind u calling biscuits cookies But for Gods sake STOP STOP STOP calling Scones biscuits!!!! That said although as a classicly french trained British chef I dont think much of your food YOU ARE A GREAT PEOPLE.

Long live America john There are two different plants. I grow both in my garden. They look similar but taste very different. One has a slightly rounder leaf and is used in Aisan cooking. I know this as coriander. The other is used in European type cooking more and tastes very similar to “curley parsley”. I have seen this in the shops in Australia labelled as “cilantro” , “flat leaved parsley”, and “continental parsley”. I have bought it in Italy as “cilantro”. I have lived in Europe, China, USA and now Australia, and seen the labels mixed up, or one not available, so the other labelled as both. Naomi Anderson That’s only recent that Australia started using the term cilantro… 🙁 Stupid hippy stuff really, we normally call it all Coriander and all our Thai and Indian mates call it coriander and they use it in curries alll the time… Who cares though it tastes great. Chris Kelly I’m coming from the other side of the argument. My GF recently bought me a Lebanese cookbook for Christmas. She was not to know that it was written by a US based chef.

I was left perplexed by the following ingredients: Cilantro On the subject of “Cilaaaaaaantro” as you pronounce it. Mint is mint. It comes in dried and fresh form. Parsley is parsley. It also comes in dried and fresh form. Coriander is bloody Coriander whether it’s dried or not! If you say “Hello I’d like some Coriander please” in a shop in England you will be given a fresh H-erb unless you state that you would like the the dried form. Why on earth would we use a different name for the fresh form and the dried form?? It’s the same bloody thing! Don’t even get me started on GARBANZO BEANS. Jaysus, you mean chick peas. And then there’s “Snow Peas.” But perhaps the most egregious US naming of food is reserved for onions: Yellow onion = onion. Green onion = spring onion, Pearl onion = shallot. How basic can you get. Just name things by the colOr (without the U). Kate I am English and was left perplexed recently when I read a recipe with ‘cilantro’ in it.

I thought it was some kind of alcoholic liqueur until I looked it up and realised it was coriander. I think the reason for the difference is because England was invaded by the Normans many years ago which had a big influence on our food-related vocabulary. So we say courgettes where you say zucchini, aubergine when you say egg plant and coriander when you say cilantro. In the US you have more Italian and Spanish influences over your English that we simple don’t have. As long as we understand each other that’s all that matters. But it’s definitely coriander 😉 Nick g Try looking at the Latin name for the plant, IE the universal identifier. Coriander is a derivation Diane G I hate cilantro and resent people saying I have a recessive gene. Do people who dislike fiver, chocolate, etc..have recessive genes? The leaves of the nasty herb is cilantro and the seeds are corriander. Carol Living in the Paris region as an American expat, I have not been able to find cilantro and now will try the feuilles de coriandre. I feel your frustration. I crave Mexican food and have to cook it since there are no restaurants nearby us.

I keep telling the Mexicans I know back home that they need to bring their restaurant over here. Many Parisians cook their own. I’ve missed the cilantro in my salsa, in my fish tacos, etc. So I will try this now. Maybe it will turn up. Loved your story. Linda so if everyone but the US call it coriander…………..? Chantay In Senegal (west Africa ) they call it Chinese parsley or coriander; but the taste is far different from the cilantro I used in the US, so I had to look it up, just to make sure both are the same herb. Well…yeah, in writing , but taste is different. Maybe I should get the seeds of the real thing from the US & plant it in my garden ( I leave in Senegal now), I kinda miss it Angela Mobley This is the funniest thing I’ve read in a while – I LOVE your sense of humor! Horso Well I am an Australian and have traveled quite extensively. The herb is called coriander everywhere except the US. On my numerous visits to the US I always laugh when I see a sign for tyres, spelt tires.

I have also noted that most Americans speak English, I must admit there are some individuals in Texas and the other southern states who might be speaking Russian for all I can understand them. The English syntax is the evolution of a language developed by the English over a period of over a 1,000 years. American bastardization of the language only emphasizes their ignorance. I suppose Webster is mainly to blame, to my understanding he was the moron who first attempted to rewrite the English dictionary. The same could be said about Americas resistance of adapting the metric system. Are Americans incapable of adapting. Australia adopted the system in 1966 I was still at school and never had a problem with the conversion. Horso The individual who wrote this articular is a lucky man, he was arguing with an Englishman not an Aussie. If he made comments re the mother of the Englishman to an Aussie he would be missing a head. Everywhereist I’m not a man. Jane Howkins I’m english but found this very funny. I prefer Coriander, although having different terms for different parts of it kinda makes sense. Its herb though (with an h), if you’re speaking English.

And ‘erb when speaking French Coriander and Cilantro - What's the Difference? | Delishably Coriander and Cilantro - What's the Difference? Updated on July 17, 2015 Joined: 2 years agoFollowers: 8Articles: 86 79 The plant above is known as coriander to some people and cilantro to others. Advertisement Are Coriander and Cilantro Two Different Things? What is coriander and cilantro? Are they the same or two totally different things? The short answer is: It depends on where you are. They mean the same things in some countries, while others treat them as two completely different components. It is quite amazing that although people in the UK and the USA allegedly speak the same language, there are a great many discrepancies to be found. Whether this applies to the spelling of certain words and/or sometimes even in the specific words employed to convey a particular meaning. Consequently, confusion can often reign supreme and lead to damaging — if not in fact offensive — misunderstandings. We have here stumbled upon a prime example in the words coriander and cilantro.

Origins of the Words Coriander and Cilantro Do you maybe even know it by another name altogether? The Latin name for the herb in question is Coriandrum sativum. So, as you can easily see, this is where the word "coriander" is derived from. In turn, the word "cilantro" is the Spanish translation of this word (coriander). The Meaning of Coriander and Cilantro by Country Coriander seeds (UK) or just coriander (US). Advertisement In the United States In India Here, we would refer to the leaves and stalks of the plant as "coriander" while the the seeds are called "coriander seeds." Basically, the word "cilantro" does not exist in the UK. In the US, the leaves and stalks of the plant are referred to as "cilantro," while the seeds are referred to as "coriander." In India, the herb is extremely popular in cooking, it is referred to as something different-sounding altogether — "dhania" (just to further confuse the issue!) Mutton curry with fragrant rice. Coriander/cilantro is a very popular item used in Indian cuisines.

Advertisement Confused? Hardly Surprising! Just be careful the next time you follow a recipe that calls for coriander. You now know that some may be referring to the seed, while others may be calling for the green stalks and leaves of the plant. Determining the country origin of the recipe may help. I must admit that the first time I came across the word "cilantro" was only around 2005, while watching an American program on a UK food channel. I recall thinking that it looked vaguely like coriander, but thought it must be a cousin of the plant instead. Or, perhaps it was something that was native only to the United States. Fortunately, I did have access to Google by that time! I am certain, however, that on both sides of the Atlantic, there must be people — particularly of more senior years — using cookbooks written by folks on the opposite side of "the pond," and scratching their heads in wonder. Britons may wonder what on Earth "cilantro" is, while Americans are sure to concern themselves with why "coriander" looks so strange in the photograph accompanying the text. I sincerely hope that this article has helped achieve my goal in clearing up this mystery for you!

British and American English Food Terms Do you need help converting or translating between the two? There are many foodstuffs known by different names on opposite sides of the pond. Similarly, the measurement systems employed in the UK and the US are different as well, which can cause all sorts of disasters when following a recipe written on the other side of the Atlantic. Another article that I've written will provide handy conversion tables for following recipes and then some. There, you can also learn about why the measurement systems used in the UK and the US are so different, have access to said handy conversion tables, and read about a historic explanation of the discrepancies. Advertisement What is the Difference Between Cilantro and Coriander? What is the Difference Between Cilantro and Coriander? Last Modified Date: 23 December 2016 Copyright Protected: These 10 facts about space will blow your mind Cilantro, coriander , and Chinese parsley are all exactly the same thing, which means that the simple answer to this question is that there is no difference between cilantro and coriander.

These different terms are used in different regions of the world; in Latin America, for example, many people say “cilantro,” while in the Middle East and Southeast Asia, people say “coriander.” Incidentally, while most people think specifically of the leaves of cilantro as a seasoning, the root, seeds, and stalks can also be used. This herb has been used for centuries in cuisines in many parts of the world, making it difficult to figure out where, exactly, it originated. The Greeks were certainly familiar with coriander, cultivating it and using it in a wide variety of dishes, and in India, coriander is used a an ayurvedic herb to aid digestion in addition to being used as a seasoning. In the Middle East, especially in Iran, coriander is believed to be helpful for people who are nervous or insomniac. Fresh cilantro is bright green with feathery, branching leaves much like those of its relatives, which include carrots, fennel, and parsley. This culinary herb is more formally known as Coriandrum sativum, in a reference to the ancient Greek word for cilantro.

The seeds and stalks have a very distinctive, piquant flavor which complements a wide range of foods, from burritos to Thai soups, and it often pairs very well with chilies and other spicy ingredients. Ad The ground herb sold in the market as coriander is actually made from the seeds of the coriander plant, so some people mistakenly believe that “coriander” refers only to the seed. Many Middle Eastern recipes call for ground coriander, and the seeds can also be used whole in pickling blends and other dishes, where they provide a tart, brisk flavor and a crunchy texture. When looking for cilantro in stores, look for crisp bright green bunches which look generally healthy, with no signs of wilting, discolored leaves, or slime. You can also grow cilantro at home; the plant grows very well in containers or in the regular garden, and it tends to really take off. If you allow coriander to go to seed, it will also reseed itself, establishing fresh plants which you can periodically snip for fresh herbs. Growing it yourself also allows you to use the roots, which can sometimes be difficult to obtain.

Ad Inside the Spice Cabinet: Coriander — Spice Intelligence | The Kitchn (Image credit: Michelle Peters-Jones ) Coriander isn't going to hit you over the head like cayenne , or woo you like nutmeg . Half the time, you might not even realize it's there. We think of coriander as a background spice, adding that little je ne sais quoi to many of our favorite dishes. What Is Coriander? Taste: Sour Most Popular Use: Pickling, curries, spice blends Coriander comes from the seeds of the cilantro plant, but you'd never know it. Where fresh cilantro is bold and assertive ( and polarizing ), coriander is mellow and subtle. It has an earthy, lemony flavor that works well in combination with other spices, particularly cumin. You can buy coriander as whole seeds or ground into a powder. The seeds are tiny, light, and round, and they make a dusky brown powder. If you buy seeds, try toasting them lightly before grinding them to bring out the oil aromas and flavors. How To Use Coriander Coriander is used extensively in Latin-American and Mexican cooking.

Try adding a teaspoon next time you make posole , enchiladas, or even just a pot of beans. You'll also find coriander in a lot of Indian cooking, where it's used as one of the spices in many curry dishes. It makes a great component in spice rubs for fish and chicken, and adds a nice bright flavor when making homemade pickles . Recipes for Cooking with Coriander Inside the Spice Cabinet: Coriander — Spice Intelligence | The Kitchn (Image credit: Michelle Peters-Jones ) Coriander isn't going to hit you over the head like cayenne , or woo you like nutmeg . Half the time, you might not even realize it's there. We think of coriander as a background spice, adding that little je ne sais quoi to many of our favorite dishes. What Is Coriander? Taste: Sour Most Popular Use: Pickling, curries, spice blends Coriander comes from the seeds of the cilantro plant, but you'd never know it. Where fresh cilantro is bold and assertive ( and polarizing ), coriander is mellow and subtle.

It has an earthy, lemony flavor that works well in combination with other spices, particularly cumin. You can buy coriander as whole seeds or ground into a powder. The seeds are tiny, light, and round, and they make a dusky brown powder. If you buy seeds, try toasting them lightly before grinding them to bring out the oil aromas and flavors. How To Use Coriander Coriander is used extensively in Latin-American and Mexican cooking. Try adding a teaspoon next time you make posole , enchiladas, or even just a pot of beans. You'll also find coriander in a lot of Indian cooking, where it's used as one of the spices in many curry dishes. It makes a great component in spice rubs for fish and chicken, and adds a nice bright flavor when making homemade pickles .

Recipes for Cooking with Coriander Coriander and Cilantro: Planting, Growing, and Harvesting Coriander and Cilantro | The Old Farmer's Almanac Planting, Growing, and Harvesting Coriander and Cilantro Share: Rate this Article: Average: 4.2 (81 votes) Coriander/cilantro is a fast-growing, aromatic herb that grows in the cooler weather of spring and fall. This herb is used to flavor many recipes and the entire plant is edible. The leaves are called cilantro and the seeds are called coriander. Planting Plant cilantro in the spring after the last frost date or in the fall. In the Southwest, a fall planting may last through spring when the weather heats up again. Do not grow in summer heat as the plants will bolt (so it is past harvesting). The leaves that grow on bolted plants tend to be bitter in flavor. it is best to chose a sunny site that will allow cilantro to self-seed as it is ought to do. Plant in an herb garden or the corner of a vegetable garden.

When the weather gets warm, the plant will quickly finish its life cycle and send up a long stalk which will produce blossoms and later seeds. Little plants will sprout during the season and the next spring. Plant the seeds in light, well-drained soil and space them 1 to 2 inches apart. Sow the seeds at 3-week intervals for continued harvest. Space rows about 12 inches apart. It is important to keep the seeds moist during their germination, so remember to water the plants regularly. Care Water the seedlings regularly throughout the growing season. They require about 1 inch of water per week for best growth. Thin seedlings to 6 inches apart so that they have room to develop healthy leaves. Once the plants are established, they do not need as much water per week. Keep them moist, but be careful not to overwater them. Fertilize once or twice during the growing season with nitrogen fertilizer. Apply ¼ cup of fertilizer per 25 feet of row. Be sure not to over-fertilizer the plants. To help prevent weeds, mulch around the plants as soon as they are visible above the soil. You can also till shallowly to help prevent root damage from weeds.

Pests/Diseases To control for insects, use insecticidal soap once they are spotted under leaves. Clean up debris and spent plants to avoid wilt and mildew. A common problem with cilantro is its fast growing cycle. As mentioned above, it will not grow properly in the heat of summer. Grow so that you harvest in spring, fall, or winter (in mild climates). Harvest/Storage Harvest while it is low. When the cilantro grows its stalk, cut off the plant after the seeds drop and let it self-seed. The large leaves can be cut individually from the plants. For the smaller leaves, cut them off 1-½ to 2 inches above the crown. You can also remove the entire plant at once; however, this means that you will not be able to continue harvesting for the rest of the growing season. To store coriander seeds, cut off the seed heads when the plant begins to turn brown and put them in a paper bag. Hang the bag until the plant dries and the seeds fall off. You can then store the seeds in sealed containers. To store cilantro leaves, you can either freeze or dry them.

To freeze, put the leaves in a resealable freezer bag and store them in your freezer. To dry them, hang the plant in a warm place until fully dried, then store the leaves in a resealable bag or container. Recommended Varieties Slow-bolting varieties, such as ‘Costa Rica’, ‘Leisure’, and ‘Long Standing’ are the best choices for harvesting the leaves. Wit & Wisdom Coriander and cilantro are part of the same plant, but cilantro is an herb and coriander is a spice. Find out the difference between an herb and a spice . Coriander is thought to symbolize hidden worth. Explore more plant meanings here . Coriander Recipes - Allrecipes.com Coriander Coriander Recipes Looking for coriander recipes? Allrecipes has more than 120 trusted coriander recipes complete with ratings, reviews and cooking tips. Get Allrecipes Magazine! Top-rated recipes, party ideas, and cooking tips to inspire you year-round. Get a full year for just $7.99! Cilantro vs Parsley - Difference and Comparison | Diffen Cilantro vs.

Parsley Coriander, also known as cilantro in North America, and parsley are herbs from the same botanical family, Apiaceae . They are both used in cooking. Comparison chart Cilantro versus Parsley comparison chart Cilantro Coriandrum sativum is an annual herb in the family Apiaceae. Petroselinum crispum is a biennial herb from the family Apiaceae. Uses All parts: leaves, roots, stems and seeds are used in cooking either as a garnish, a key ingredient or as a powder. Only the leaves are used, chopped and sprinkled as a garnish. Also as part of a bouquet garni (bundle of herbs) to flavor soups and stocks. Regions used/found Native to Southern Europe, North Africa and South western Asia. Common in Middle Eastern, European and American cooking. Use for its leaf in similar way to coriander but has a milder flavor. Flavor Seeds when crushed have a warm, nutty, spicy flavor. The leaves have been described to a have 'soapy' taste. The leaves when chopped have a mild flavor. Contents: Cilantro vs Parsley 4 References Description Coriander is also known as Chinese parsley.

It is called cilantro in America. Heat diminishes the flavor of coriander leaves so is used at the end of cooking. There are two types of parsley, Curly Leaf and the Italian Flat Leaf. Curly leaf parsley is usually used as a garnish for its bright green and pleasing appearance. Culinary uses Chopped coriander leaves are used in many Asian and Mexican dishes as key ingredient or garnish. It is a key ingredient in salsa and guacamole, also in Indian chutneys and sauces. The seeds can be dry roasted and powdered, and are used in Indian cooking (it’s a key ingredient of Garam Masala). Parsley is a key ingredient of West Asian salads such as Tabbouleh from Lebanon; Gremolata, which accompanies veal stew; and Persillade, a mix of chopped garlic and parsley used in French cuisine. Parsley is also used as part of a bouquet garni (or bundle of various herbs) to flavor soups and stocks while boiling . Mainly used in European and American cooking as a garnish for food. Effects on health Coriander leaves and seeds are high in antioxidants. The chemicals from the leaves have antibacterial activity against salmonella.

It can also delay or prevent from spoiling. It is a traditional treatment for diabetes . Also used in cold medicine for relief of anxiety and insomnia in Iran. Used in traditional Indian medicine as a diuretic by boiling equal amounts of coriander seeds and cumin seeds, then cooling and drinking the liquid. Coriander juice mixed with turmeric and applied on the skin is a treatment used for acne. Parsley tea can be used as an enema and to control high blood pressure. Parsley is high in oxalic acid, a compound involved in the formation of kidney stones. It is not recommended to be consumed by pregnant women as it can lead to uterine stimulation and premature labor, but is recommended for lactating mothers as stimulates milk production. References Coriander Coriander Coriander What is Coriander? Coriander is probably native to the Middle East and southern Europe, but has also been known in Asia and the Orient for millennia. It is found wild in Egypt and the Sudan, and sometimes in English fields. It is referred to in the Bible in the books of Exodus and Numbers, where the colour of ‘manna’ is compared to coriander.

The seed is now produced in Russia, India, South America, North Africa — especially Morocco – and in Holland. It was introduced to Britain by the Romans, who used it in cookery and medicine, and was widely used in English cookery until the Renaissance, when the new exotic spices appeared. Among ancient doctors, coriander was known to Hippocratic, and to Pliny who called it coriandrum for its ‘buggy’ smell, coris being a bug; or perhaps because the young seed resembles Cimex lectularius, the European bed-bug. Coriander is the seed of a small plant. The seeds are almost spherical, one end being slightly pointed, the other slightly flattened. There are many longitudinal ridges. The length of the seed is 3 – 5 mm (1/8” – 3/16”) and the colour, when dried, is usually brown, but may be green or off white. The seed is generally sold dried and in this state is apt to split into halves to reveal two partially hollow hemispheres and occasionally some internal powdery matter. Coriander is available both whole and ground. The fresh leaves of the plant are called cilantro and are used as an herb.

Bouquet: Seeds are sweet and aromatic when ripe. Unripe seeds are said to have an offensive smell. The leaves have a distinctive fragrance. Flavour: The seeds are warm, mild and sweetish. There is a citrus undertone similar to orange peel. The leaves combine well with many pungent dishes from India, Mexico and the Middle East. Hotness Scale: 1 Cooking with Coriander The commonest use of coriander seed is in curry powders, where it is the bulkiest constituent, often rough ground in India to give a crunchy texture. The seeds can be likewise used in stews and soups. They blend well with smoked meats and game and feature in traditional English black pudding recipes and Italian mortadella sausage. Coriander is an ingredient of garam masala , pickling spices and pudding spices and is used in cakes, breads and other baked foods. Sugared comfits made from the seeds are a traditional sweetmeat and breath sweetener. Coriander is a characteristic of Arab cookery, being common with lamb, kid and meat stuffings. Taklia, a popular Arab spice mixture, is coriander and garlic crushed and fried.

Coriander with cumin is a common combination and features in falafel and in the Egyptian appetizer dukka, which consists of those spices plus sesame seeds, hazelnuts, salt and pepper, roasted and crushed. Coriander goes well with ham and pork, especially when orange is included. It enhances fish dishes and, with other spices, may form a delicious coating for spiced fish or chicken, rubbed into the scored flesh and grilled. Try frying a few seeds with sausages to add an unusual flavour. Coriander complements chili and is included in many chili recipes, such as harissa , the hot North African red pepper sauce. It may be added to cream or cottage cheese. The leaves are always used fresh. They feature in Spanish, Middle Eastern, Indian, Oriental and South American cookery. They are sprinkled like parsley on cooked dishes, minced or puréed in sauces, soups and curries, especially bhuna. Both seeds and leaves can be used in salads. In Thailand the root of the coriander plant is used to flavour meats and curries. Preparation and Storage Coriander seed is generally used coarsely ground or more finely powdered, depending on the texture desired.

It is best bought whole as, being brittle, it is easy to mill or pound in a mortar. Ground coriander is apt to lose its flavour and aroma quickly and should be stored in an opaque airtight container. Whole seeds keep indefinitely. Their flavour may be enhanced by a light roasting before use. As coriander is mild, it is a spice to be used by the handful, rather than the pinch. The leaves can be chopped or minced before use. They lose flavour when dried, but may be frozen either blanched or chopped and frozen into ice cubes. Coriander Oil Benefits Coriander oil is an aromatic stimulant, a carminative (remedial in flatulence), an appetizer and a digestant stimulating the stomach and intestines. It is generally beneficial to the nervous system. Its main use is in masking foul medicines, especially purgatives, where it has anti-griping qualities. Coriander cakes were once taken against ‘St. Anthony’s fire’, or ‘Rose’ a severe streptococcal skin infection called ‘erysipelas”, which caused many deaths before the advent of antibiotics.

In Asia the herb is used against piles, headache and swellings; the fruit in colic, piles and conjunctivitis; the essential oil in colic, rheumatism and neuralgia; the seeds as a paste for mouth ulceration and a poultice for other ulcers. Recent studies have supported its use as a stomach soother for both adults and colicky babies. Coriander contains an antioxidant that helps prevent animal fats from turning rancid. It also contains substances that kill meat-spoiling bacteria and fungi. These same substances in Cilantro also prevent infection in wounds. Coriander has been shown to improve tummy troubles of all kinds, from indigestion to flatulence to diarrhea. Weak coriander tea may be given to children under age 2 for colic. It’s safe for infants and may relieve their pain and help you get some much-needed sleep. Cilantro and Coriander contain substances that kill certain bacteria and fungi, thereby preventing infections from developing in wounds. Sprinkle some coriander Seed on minor cuts and scrapes after thoroughly washing the injured area with soap and water. Intriguing new studies suggest that coriander has anti-inflammatory effects.

Since the pain of arthritis is cause by inflammation coriander oil may help you. Growing Coriander A herbaceous hardy annual, of the parsley family, occasionally surviving into a second year. Its height averages 60 cm (2 ft). Its erect slender stems are branching and bright green. The small pink, pale blue or white flowers are borne in compound umbels. The upper leaves are wispy and finely divided, the lower ones broad, undivided and trilobate. The fruits are achenes, crowned with minute calyx.Coriander is grown from seed. It prefers warm dry conditions. For seed, it is sown in the spring, needing little maintenance. Harvest in about ninety days as soon as seeds are ripe and before they drop. An indication of ripeness is that the seeds’ aroma turns pleasant. For the leaf, the seeds are sown during the summer. Other Names Chinese Parsley, Cilantro, Dizzycorn, Japanese Parsley French: coriandre

Question: What do Americans call coriander?
Answer: cilantro